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Philadelphia Summer Lemon Chicken & Sweetcorn Pasta

Summer days are right round the corner! Who will you be making this share-worthy Philadelphia lemon chicken pasta recipe for this summer?🌞🍋


180 grams Original Philadelphia Cream Cheese

1250 milliliters water

200 grams fusilli pasta

Pinch of salt

2 tablespoons olive oil

1 large chicken breast, thinly sliced

3 garlic cloves, finely chopped

1 teaspoon salt

Black pepper, to taste

Juice & zest half lemon

1 red pepper, roughly chopped

8 asparagus stems, cut into the same size as the fusilli pasta

100 grams sweetcorn

Fresh basil to garnish


1. Bring a pan of salted water to a boil.

2. Add your pasta and cook for 8–10 minutes. Once cooked, reserve 90ml of the water, drain the remaining water and set the pasta aside.

3. Return the pan to a medium heat. Add 2 tablespoons oil and warm. Add the garlic and lemon zest and cook for around 30 seconds or until your kitchen is filled with a pungent garlic smell.

4. Add the sliced chicken, salt, and pepper. Stir and cook for 4 minutes or until cooked through.

5. Add the red pepper. Stir and cook for a further 3 minutes.

6. Next add the asparagus and sweetcorn and cook for an additional 2 minutes.

7. Next add the juice of half a lemon, reserved pasta water and the Original Philadelphia Cream Cheese. Stir until creamy and delicious.

8. Bubble for a minute or two then tumble in the pasta. Stir until the pasta is coated in the creamy goodness, garnish with fresh basil and serve!